Sugar Snap Pea Salad with Sweet Ginger Soy Dressing

Adapted from Cooking Light

Serves 4

Salad:
½ pound sugar snap peas, trimmed
½ cup julienne cut carrots
½ cup sliced mushrooms
¼ cup julienned cut red pepper
¼ cup julienned yellow pepper
1 tablespoon fresh chopped cilantro, optional
2 teaspoons toasted sesame seeds

Dressing:
2 teaspoons dark sesame oil
1 tablespoon peeled fresh ginger, minced
1 ½ tablespoons fresh garlic, minced (about 4 cloves)
¼ teaspoon crushed red pepper
1 tablespoon oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon sugar
¼ teaspoon salt

To prepare the dressing, heat oil in a small saucepan over medium heat. Add ginger; sauté 2 minutes. Add garlic and crushed red pepper; cook 1 minute. Stir in oyster sauce, soy sauce, sugar, and salt; bring to a simmer. Remove from heat.

To prepare the salad, cook peas in boiling water 30 seconds. Drain and rinse with cold water. Combine peas and remaining ingredients except sesame seeds. Drizzle dressing over salad; toss well. Sprinkle with sesame seeds.